A kind of remoulade - slithers of celeriac and Granny Smith, currants, mung bean sprouts, dill, mayonnaise, hot smoked salmon - it’s a party. #remoulade #celeriac #spring #eatthegarden
Spring Greens - steamed - drained - coated in olive oil, chilli, salt, pepper - grilled - sprinkled with sherry vinegar and doused in the extreme with garlic/ ginger/ chilli tahini sauciness #springgreen #eatyourgreens #seasonsfinest #veganrecipes #
Bbq fish is for the beach, grilled for holidays, steamed atop a few sweet Spring vegetables for every day. Dorset hake, right here right here, so fresh that steaming it is the only way to really feel it’s flavours #dorsethake #springvegetables
Pea, mint, feta dipper - you could replace the feta with toasted almond flakes if you didn’t want the dairy - Crisp dunker, bruschetta pile up or an honourable crudité accompaniment - it’s all in praise of Spring and the goodness i
It’s Sunday so it’s ice cream, overripe peaches in a puddle of elderflower cordial, baked then grilled then gazed at
Hemp/ Macca vegan cookie dough balls of fiery love for your heart and tummy - recipe on ma blog innit #rawvegancookiedoughbites #cookiedough #proteinballs #macca #veganballs
Eldi shrub, hell of a guy, magic macerations of sugar, cider vinegar and elderflower - 3 becomes 1, becomes the most thirst quenching drink no money can buy. I am going to post a ‘how to’ ramble in a bit on my blog - link in bio #elderflo
All that Spring offers, a patient meditation on blanching and refreshing, tossed in herbs and covered in warm potted shrimp - sweet, salty and mighty fine #pottedshrimp #spring #eattheseasons #asparagus #sugarsnappeas #kohlrabi #springcarrots
Shiny reflections of Summer @almaberrow @patikibeach
Sticky, lemony, miso rich quinoa porridge as a base line for steamed and sautéed chard and @whitelakecheese goats curd Anything with goats curd lights my fire, especially with these fuchsia stems and billowy leaf. #chard #whitelakecheese #go
The most handsome leaf in all the garden, giant chalky titans often cast aside but really they are finer than the fruit they protect. Broccoli leaves are creamy and sweet, steamed and then sautéed, drizzled in ginger/garlic spiced tahini dress
Herby aioli, ever constant companion - mayonnaise with a whole garden of herbs to daub all over - potato salad, hot smoked salmon, in your sandwich, dunk your boiled egg in, spoon onto your butter beans and all over your roast chicken I’m goin
Another miracle of flavour, another year, another harvest ritual that means so much to so many
All hail egg mayo - ageless, timeless, laced in fineness/ golden mayonnaise, capers, parsley, chives and Dijon - second only to butter when it’s ladled onto bread and craned into your mouth.
More herbs than Eden so made some real fat boys with a few fridge finds. Peanut dressing seems to be every day twice a day at the moment. Highly recommend. Peanut butter, lime juice, cayenne pepper, splash of apple juice, salt, black pepper, garlic,
One day soon, walking to the Port, to Patiki, to the inferno of a kitchen and a restaurant full of 💫💫💫💫’s @patikibeach
Was to be many things, ended up as these things + Moll’s fresh loaf, lots of wine and puppy for pud. Herby aioli and a salad of honey roast leftovers (carrots and cauliflower), tuna, chickpeas, all the herbs, masses of 🍋 zest and juice, chill
Sorrel is a powerhouse of flavour and nutrients, the punch from just one leaf can make your mouth explode like it’s been hit with a citrus torpedo. Its fiery fresh, green and awakening. Made pesto with it, drowned steamed/ shredded spring gree
Really really encourage you with all my might to make the creamy creamy slop that is tahini dressing. You can play with the quantities of lemon juice and water depending on your taste buds but here’s a bottom line for you to work off - 1 cup

ALL THE BEAUTIFUL MUNDANE